Valrhona Raspberry Opalys Pink Hot Chocolate
Servings: 1 20cl glass
Equipment
- Stainless Steel Jug
- Stovetop
Ingredients
- 40 g Valrhona Opalys 33% White Couverture Chocolate Feves approx. 12 beans
- 160 ml Cold Milk
- 10 ml Raspberry Syrup
- 1 tsp Pink Praline Powder
Instructions
- Use the steam nozzle to preheat the chocolate in a stainless-steel jug for 4-5 seconds.
- Add the milk, the raspberry syrup, and the pink praliné powder.
- Heat with the steam nozzle and then serve in a glass.